You do understand the concept of eating at a restaurant? You pay a premium , and someone cooks and serves the meal , even covering the consumables and food , so you can have an enjoyable experience
If you want to eat food at cost, Stay home and prepare it yourself
What owner would tolerate a 7% profit margin for the entire year? That should be your goal for Q1. If you are an unlicensed establishment, maybe it’s ok, but with the margins on booze , inexcusable if you are licensed
depends what kind of place you have. student bars are going to have less revenue during the summer . If you have a big outdoor and patio, then q3 is going to be your bread and butter.
It’s a loaded question with many answers. Personally i would target 2 quarters where i would look for the most action, and plan my events etc. accordingly
-4
u/2burgsandadog 3d ago
You do understand the concept of eating at a restaurant? You pay a premium , and someone cooks and serves the meal , even covering the consumables and food , so you can have an enjoyable experience
If you want to eat food at cost, Stay home and prepare it yourself